Black Bean and Melted Cheese Stuffed Pita Rounds

Preparation info
  • Serves


    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Chewy and slightly crisp rounds of pita, stuffed with black beans and melted cheese, are incredibly good as a late-night snack or spicy supper. Accompany with a salad of some sort, or top with shredded lettuce and dollops of soured cream, with marinated jalapeños for those who like it hot.


  • 4 pita breads, cut open to form pockets
  • About half a quantity spicy black beans from Black Bean Chili, cooked down to a mushy thick paste


  1. Stuff the pita breads with the black beans and cheese, with a hit of hot condiment. Press to stick together.
  2. Toast on a lightly oiled pan over a medium-high heat, letting the pita breads brown into golden-spotted discs, until the cheese has melted slightly and the beans heated through.
  3. Serve each pita topped with shredded lettuce and mint and a dollop